Beer Braised Garlic Chicken 268x400 1.jpg

Beer Braised Garlic Chicken

5 from 1 vote
Beer Braised Garlic Chicken 268x400 1.jpg
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Beer Braised Garlic Chicken

Prep Time45 mins
Cook Time1 hr 30 mins
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 658kcal
Author: Kim Maes


  • 3 pounds bone-in skin-on organic chicken pieces
  • 1 teaspoon sea salt or more to taste
  • ½ teaspoon black pepper or more to taste
  • ¼ pound organic bacon nitrite-free, cut into ½-inch pieces (such as Applegate Farms)
  • 1 tablespoon olive oil
  • 1 large yellow onion thinly sliced
  • 1 pound carrots sliced diagonally in 1-inch pieces
  • ½ pound fingerling potatoes halved, or sweet potatoes, cut into 2-inch cubes
  • 8 ounces artichoke hearts packed in water drained
  • ½ cup fresh mushrooms left whole
  • 10 garlic cloves thinly sliced
  • 1 12-ounce bottle gluten-free beer
  • cups gluten-free organic chicken stock or homemade bone broth
  • 2 tablespoons fresh basil coarsely chopped
  • 1 bay leaf
  • Cooked brown rice or quinoa for serving
  • Sliced green onions for garnish


  • Preheat the oven to 350°F.
  • Season the chicken all over with 1 teaspoon salt and ½ teaspoon pepper.
  • Heat a heavy 5-quart Dutch oven over medium-high heat. Add the bacon and cook until browned, about 5 minutes.
  • Remove bacon with a slotted spoon and transfer to a plate lined with paper towels.
  • Add the olive oil to the drippings and brown the chicken pieces in the Dutch oven, turning once, about 5 minutes total. You will most likely have to do it in batches so you do not overcrowd the pan (add a little more olive oil, if necessary).
  • Transfer chicken as it is browned to a plate and set aside.
  • Add the onion and cook until soft and golden, about 5 minutes.
  • Add the carrots, potatoes, artichoke hearts, and mushrooms and cook for about 3 minutes more, until they start to caramelize and brown a bit.
  • Add the garlic and cook for about 1 minute.
  • Add the beer and deglaze the pan with it by scraping up the browned bits with a wooden utensil.
  • Then add the chicken stock, basil, and bay leaf. Stir well.
  • Return the chicken, along with any accumulated juices, to the Dutch oven and spoon the vegetable mixture over the top of the chicken.
  • Cover and transfer to the oven.
  • Cook for about 1 hour, or until the juices from the chicken run clear.
  • Remove the bay leaf.
  • Spoon the chicken, with the vegetables and sauce, over brown rice or quinoa and serve garnished with green onions.


Nutrition Facts
Beer Braised Garlic Chicken
Amount Per Serving
Calories 658 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 12g60%
Cholesterol 202mg67%
Sodium 932mg39%
Potassium 958mg27%
Carbohydrates 21g7%
Fiber 4g16%
Sugar 6g7%
Protein 37g74%
Vitamin A 13195IU264%
Vitamin C 22.9mg28%
Calcium 66mg7%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bacon Beer Chicken Dairy Free Garlic Magazine
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